Posted by cybercafe on July 26, 2002, at 10:43:36
In reply to Re: Refining the MAOI Diet, posted by jsarirose on July 26, 2002, at 1:41:09
>with any. In a restaurant if I'm eating something that has soy sauce in it I don't tend to add more - but that's more of a taste
oh wow i didn't know that you ate food with soy sauce already in it, .... sounds risky ... :(
... one tbsp (15mL) had results as follows
wing's 0.1483 mg tyramine
kimlan 0.5496 mg
ozeki sashimi 1.2488
pearl river bridge 3.3652
kikkoman 0.4351so as you can see there is a lot of variability... they in fact state "We conclude that all soy sauces and indeed all soybean products should be avoided".
.... but i feel that if you can get away with 15 mL on 100 mg, i should be able to on 30 mg :)
> Was there a big difference in the five soy sauces tested?
> I also don't know if there could ever be a difinitive listing of tyramine content in chinese food. Restaurants vary so much as to the way they make similar dishes..... yeah... at least if you are going to risk it, you have some guidance as to which to try and which to avoid....
i mean when one brand has about 30 times the content of another, it may be quite useful to be discriminating by brand...
i'm quite happy that kikkoman is one of the better brands....it's also interesting that different things age at a different rate in terms of tyramine production... but i'll save that for the next message
btw how are you doing jess?
>
> -Jessica
poster:cybercafe
thread:75408
URL: http://www.dr-bob.org/babble/20020725/msgs/113796.html